Caesar Salad with Poblano Dressing

Ingredients:

• 1 small poblano pepper
• 1/4 cup low-fat buttermilk
• 2 tbsp. mayonnaise
• 2 tbsp. chopped fresh cilantro
• grated zest of lime
• 1 tbsp. fresh lime juice
• 1 garlic love, minced
• 1/2 tsp. kosher salt
• 1 (12 oz.) package romaine lettuce hearts, thinly sliced
• 1 cup fat-free croutons
• 1/3 cup Pecorino-Romano cheese

Makes 6 Servings (2 1/3 cups per serving)

1. Preheat broiler.
2. To roast poblano, put pepper on broiler rack and broil 5 inches from heat, turning, until charred on all sides, 8-9 minutes. Transfer to small zip-close plastic bag and seal; let steam 10 minutes. Peel of charred skin, remove stems and seeds, and mince flesh.
3. To make dressing, transfer poblano to salad bowl. Add buttermilk, mayonnaise, cilantro, lime zest and juice, garlic, and salt, whisking until blended well. Add romaine, croutons, and Romano; toss until coated evenly with dressing.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. A Caesar salad is a wonderful comfort food anytime and it's also a great salad to cleanse your system whenever you had a rough day. This is a different take on the traditional Caesar salad. This salad uses a roasted poblano pepper mixed with lime juice, cilantro and mayonnaise. This dressing certainly kicks up the heat and is flavorful in its own way. This dressing would go great on grilled chicken or fish.